Wash beans thoroughly, discarding shriveled beans and any debris found.
Place all ingredients, except lemon juice, in an Instant Pot. Set to Pressure Cook for 40 minutes. Let pressure release naturally.
Puree soup using an immersion blender until smooth. You can also use a blender by placing the soup in the jar and carefully blending on low. Fill the blender jar only half full to prevent the top from popping. Repeat until entire soup is pureed.
Place the soup in a soup pot and simmer until reheated. Stir in lemon juice. Taste and add additional seasonings if desired. (See step 15 for adding the rice garnish.)
While soup is cooking, prepare the rice.
Soak the rice for 10 minutes.
Discard the water and look the rice over carefully, removing any debris you find.
Rinse rice until water runs clear.
Place rice and water in a large sauce pan or a rice cooker. (See note at bottom.)
If using a sauce pan, bring rice to a boil. Cover pan and turn heat down to simmer. Cook for 40 minutes.
Check the rice. If water is absorbed, turn off heat. If the water is not absorbed, cook until it is. Fluff with a fork, cover, and let sit for 10 minutes.
If using a rice cooker, when rice is cooked, fluff with a fork.
To the fluffed rice, add the olive oil, lime juice, cilantro, red pepper flakes (if using), and salt
To assemble the soup with the rice garnish: place the pureed soup in bowls. For each bowl, mold the rice garnish in a ½ cup measuring cup or a small dessert bowl. Carefully place the garnish on the soup. Sprinkle with additional chopped cilantro. Serve with hot sauce.
Many rice cookers give different instructions for cooking rice. Follow the recommended water to rice ratio for your machine.